Butternut Squash-and-Chickpea Soup
Apple and Celery Toss
Ingredients
- 1 cup chopped red onion
- 3 cloves garlic, minced
- 1½ Tbsp olive oil
- 1½ cups frozen cubed butternut squash
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper
- 1 (14.5-oz) can vegetable broth
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (14.5-oz) can petite diced tomatoes with green chilies
- 1 green onion, chopped
Instructions
- Cook red onion and garlic in hot oil in a Dutch oven over medium-high heat 2 minutes. Stir in squash, cumin, and cayenne; cook 5 minutes.
- Stir in broth, chickpeas, and tomatoes; bring to a boil. Reduce heat to medium-low; cover and simmer 25 minutes, stirring occasionally. Sprinkle with green onion before serving.
Side Dish Ingredients
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1 tsp agave nectar
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 red apple, thinly sliced
- 1 cup thinly sliced celery
Side Dish Instructions
- Combine lemon juice, oil, agave, salt, and pepper in a bowl. Add apple and celery; toss well.
Vegan Meal Plan
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